A visit to the Michelin two-star restaurant "Hakuun".As soon as I took my seat at the elegant counter, my anticipation grew in the serene atmosphere.The course began with a refreshing dish featuring sea urchin, followed by perfectly grilled fish, delicate dishes paired with sea urchin, a clear soup, bonito, and fried items. Each dish brilliantly highlighted the natural flavors of the ingredients, skillfully altering the impression through the use of dashi, cooking techniques, and layering of aromas.Among the highlights were the beautifully cooked thick bonito and the grilled beef. While retaining the robust essence of the ingredients, the aftertaste was surprisingly refined. The hot pot dish added depth to the course, creating a dynamic flow.The finale was a rice dish cooked with fish and sweet corn. The sweetness of the corn and the savory fish melded perfectly with the rice, providing a satisfying conclusion. The meal was complemented by soba, a refreshing sweet, yokan, and matcha, all beautifully presented to celebrate the season.Without being overly extravagant, the restaurant exuded a playful spirit, allowing diners to naturally appreciate the chef's skill and sensibility.
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